Authentic Sweet Pongal Recipe – Cardamom & Camphor Flavored Rice Dish

Last Updated on 4 months by Neha Deshmukh

Authentic Sweet Pongal Recipe – Cardamom & Camphor Flavored Rice Dish

Introduction

Pongal! Just the name brings back so many warm memories of festive mornings and the sweet, comforting aroma filling my kitchen. This isn’t just a recipe; it’s a little piece of South Indian tradition. I remember learning to make this with my grandmother, carefully crushing the cardamom and being mesmerized by the golden color as it all came together. It’s a dish that’s close to my heart, and I’m so excited to share my version with you. This sweet pongal, flavored with cardamom and a tiny hint of edible camphor, is truly special.

Why You’ll Love This Recipe

This sweet pongal is more than just delicious – it’s wonderfully comforting. The creamy texture, the delicate sweetness of jaggery, and that unique fragrance from the cardamom and camphor… it’s a flavor combination you won’t forget! It’s perfect for a festive breakfast, a sweet treat, or just when you need a little bit of warmth in your day. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to create this delightful sweet pongal:

• ½ cup raw rice
• ¼ cup moong dal
• ¾ cup jaggery
• ½ cup milk (optional)
• 2 cardamom pods
• 10 cashews
• 1 tablespoon raisins
• 5 tablespoons ghee
• Tiny pinch of edible camphor
• 3 cups water (for cooking rice)
• ⅓ cup water (for jaggery syrup)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Raw Rice Varieties for Pongal: Traditionally, ponni rice is used for its lovely texture. But you can also use other short-grain rice varieties like Sona Masuri. About 150g of rice is perfect.
• Moong Dal: Choosing the Right Type: Split yellow moong dal (without skin) is what we’re after. It cooks quickly and blends beautifully. Around 50g will do the trick.
• Jaggery: Understanding Different Grades & Colors: Jaggery is unrefined sugar, and its color can vary from golden to dark brown. Darker jaggery has a stronger molasses-like flavor. I prefer a medium-colored jaggery for a balanced sweetness. Roughly 150g is what you need.
• Ghee: The Importance of Quality: Ghee (clarified butter) is essential for that rich, nutty flavor. Homemade is best, but good-quality store-bought ghee works too.
• Cardamom & Camphor: A Unique Flavor Combination: Don’t skip the camphor! It adds a subtle, cooling fragrance that’s traditional in South Indian sweets. Just a tiny pinch is all you need – it’s potent!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, crush those cardamom pods to release their aroma. Set them aside with that tiny pinch of edible camphor.
2. In a pan, dry roast the moong dal until it smells wonderfully fragrant. This takes just a few minutes – keep an eye on it so it doesn’t burn!
3. Rinse the rice and roasted dal together a couple of times until the water runs clear.
4. Now, let’s make the jaggery syrup. Dissolve the jaggery in ⅓ cup of water and gently simmer until it’s completely dissolved. Strain it through a fine-mesh sieve to remove any impurities.
5. Time to pressure cook! Combine the rice, dal, and 3 cups of water in a pressure cooker. Cook for about 5 whistles, or until everything is soft and mushy.
6. Once the pressure has released, gently mash the cooked rice and dal mixture. It doesn’t have to be perfectly smooth, a little texture is nice.
7. Pour in the strained jaggery syrup and simmer over medium heat, stirring constantly, until the mixture thickens. This will take about 10-15 minutes.
8. If you like a creamier pongal, add the milk and 2 tablespoons of ghee. Mix well.
9. Finally, stir in the crushed cardamom-camphor powder.
10. In a separate small pan, fry the cashews and raisins in the remaining ghee until they’re golden brown and crispy.
11. Garnish the pongal with the fried nuts and serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker. It needs space to build pressure.
• Stirring constantly while simmering the jaggery syrup prevents it from sticking and burning.
• Adjust the amount of jaggery to your liking.

Variations

• Vegan Pongal Adaptation: Simply substitute the ghee with coconut oil and omit the milk. It’s still incredibly delicious! My friend, Priya, swears by this version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting the Sweetness Level: If you prefer a less sweet pongal, start with ½ cup of jaggery and add more to taste.
• Pongal for Makar Sankranti/Thai Pongal Festival: This recipe is perfect for celebrating the harvest festival! It’s traditionally made on this day to thank the Sun God.

Serving Suggestions

Serve pongal hot, with an extra dollop of ghee on top for that authentic flavor. It’s wonderful on its own, or you can pair it with a side of sambar or chutney.

Storage Instructions

Leftover pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if it’s too thick.

FAQs

What is the significance of edible camphor in Pongal?

Edible camphor is believed to have medicinal properties and adds a unique, cooling fragrance to the pongal. It’s a traditional ingredient, especially in South Indian cuisine.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can use sugar, but the flavor will be different. Jaggery has a deeper, more complex flavor than sugar. If using sugar, you might want to add a teaspoon of molasses to mimic the jaggery flavor.

What type of rice is best for making soft and fluffy Pongal?

Ponni rice is the traditional choice, but Sona Masuri also works well. Short-grain rice varieties generally yield the best texture.

How can I prevent the Pongal from sticking to the bottom of the pot?

Stir frequently, especially while simmering the jaggery syrup. Using a heavy-bottomed pot also helps.

Can I make Pongal ahead of time and reheat it? How?

Yes, you can! Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of milk or water if needed.